Aquamar Kitchen: Yellowfin Tuna Poke Bowl Recipe

The bright and airy setting of Aquamar Kitchen reminds me of a chic seaside café, which is a fitting backdrop for showcasing Hawaii’s favorite dish. In addition to sushi-grade tuna, sea salt and seaweed, our version of this dish is prepared with edamame, carrots and daikon, plus avocado and mango. I hope you enjoy this fresh and vibrant taste of Aquamar Kitchen at home.

Yellowfin Tuna Poke Bowl Recipe
Serves: 4

Ingredients:

• 1 ¼ pound fresh yellowfin tuna, cubed (also known as ahi tuna)
• 1 ¾ cup white rice 1 ⅓ cup frozen edamame (shelled)
• 1 ⅓ cup seaweed (fresh or frozen)
• 2 Hass avocados (approx. 10 ½ oz)
• 3 large carrots (sliced thin) ½ daikon radish (sliced thin)
• 1 ripe mango (approx. 10 ½ oz)
• 1 ¼ tablespoon scallions (green onions)
• 1 tablespoon sesame seeds (toasted)

Marinade:

• ¼ cup sesame oil
• 1 teaspoon sea salt
• 1 teaspoon Japanese
• 7 spice seasoning blend (Shichimi Togarashi)

Fresh Wasabi Dressing:

• 1 teaspoon wasabi
• 1 tablespoon of garlic (peeled and minced)
• 1 tablespoon of fresh ginger (peeled and minced)
• ½ cup Mirin
• ⅓ cup Yuzu juice (hint: substitute Meyer lemon juice with a dash of grapefruit juice)
• ½ cup olive oil
• 1 cup of canola oil (corn or vegetable oil can be used)

Directions:
Cook the rice according to package instructions. Meanwhile, combine ingredients together for the wasabi dressing and set aside. In a bowl, combine ingredients for the marinade, but do not marinate tuna in advance.

When ready to serve, toss the diced tuna in the marinade to coat and spoon over the rice. Place all the other ingredients around the tuna.

Garnish with sesame seeds and scallions.

We hope to see you at Aquamar Kitchen on board Vista and Marina soon! Explore more of our favorite Oceania Cruises recipes here.

About Executive Culinary Director Alexis Quaretti
Born in Fontainebleau, France, Alexis Quaretti began showing a particular interest in cooking from an early age when cooking with his grandmother. At the age of 16, he had developed his passion for food to such a level that he knew he had found his vocation. A graduate of the hotel school in Reunion Island, he started his career at the 1-Michelin-star Château de Marçay in Chinon, France, a member of the prestigious Relais & Châteaux Association. In 2001, Chef Alex then joined Alain Passard at the famous 3-Michelin-star restaurant L’Arpège. In 2004, he joined the Oceania Cruises team, and in 2008, he was promoted to Executive Chef at the young age of 27. In 2017, Chef Alex pursued an opportunity to spread his culinary wings and expand his career knowledge and creativity, and he returned to Oceania Cruises as the line’s Director of Culinary Programs & Development in 2022. In 2024, he became our Executive Culinary Director alongside Eric Barale. Chef Alex oversees all aspects of culinary operations across the brand’s seven acclaimed ships and its restaurants and dining outlets, including the development, introduction, and implementation of new concepts to continually elevate the most awarded dining experiences at sea.